This Vegan Fettucine Alfredo is creamy, rich, and utterly delicious. You're going to love this simple, yet filling and hearty dish.
I love this Vegan Fettucine Alfredo. It's completely plant-based, but has all the cheesy, creamy richness that you love in an Alfredo. This recipe is thickened with blended cauliflower so you get a serving of vegetables as well as a deliciously thick sauce.
The nutritional yeast is giving it some cheesiness, and onion and garlic adding even more flavor, this is incredible tasty. It's also really easy to make. With just a few steps you can have this ready to plate for a family dinner. You can even double the sauce for later in the week. This Vegan Fettucine Alfredo is simply fantastic. Now let's talk ingredients.
Video Tutorial
What you'll need
- Fettuccine. Or your favorite type of pasta.
- Cauliflower. Chop it into small pieces.
- Oat Milk. I like using extra creamy oat milk. Other unsweetened nut/plant milks work, too. Or even unsweetened vegan creamer.
- Onion and Garlic. You won't feel those in the sauce but they are much needed.
- Nutritional Yeast. For cheesy flavor. You can use some vegan cheese instead, or skip altogether.
- Salt & Pepper. To taste.
How to make this Vegan Fettuccine Alfredo
1. Place the cauliflower, onion, garlic, salt, pepper, and plant milk into a small sauce pan. Bring it to a boil, reduce the heat, and simmer for 10-13 minutes, until the cauliflower is very soft.
2. In the meantime, bring a large pot of water to a boil, add some salt, and start cooking the fettuccine.
3. Now it's time to blend the Alfredo sauce. Add the nutritional yeast to the cooked cauliflower. Use an immersion blender (or a regular blender) to process the sauce until it's very smooth.
4. Drain the pasta (reserving some pasta water) and add the creamy sauce to it. Mix well, adding the pasta water, if needed, to help thin the sauce. Garnish with red pepper flakes, or chopped parsley. Enjoy!
Tips for the best Vegan Fettucine Alfredo
- Chop the cauliflower small. Do this to more quickly soften the cauliflower for the Alfredo sauce. Larger pieces will take longer and leave it chunky.
- Cook the pasta al dente. Since the cooked fettucine is going to cook a little when mixed with the hot Alfredo sauce, slightly undercook the pasta so it doesn't get mushy.
- Save the pasta water. This water is the best way to thin the sauce, if needed. Make sure you save it before draining.
- Make extra sauce. This delicious Alfredo sauce is so good, you'll want to try it with other pastas and recipes. Make extra and store it in the fridge for a few days of rich, delicious meals.
Add-ins and Substitutes
- Add more heat. If you like your Vegan Fettucine Alfredo on the spicy side, add red pepper flakes or a dash of cayenne pepper to the sauce.
- Substitute other pasta varieties. You can easily sub in other pastas, like linguine, spaghetti, farfalle, cavatelli, or others. Any work for this recipe.
- Add vegetables. Try this recipe with some broccoli, spinach, sun-dried tomatoes, cherry tomatoes, zucchini, or mushrooms.
- Make it gluten-free. Look for a gluten-free pasta to replace this one. Brown rice or corn flour are the most common and cook up just as easily.
How to Store
You can store this Vegan Fettucine Alfredo in an airtight container for up to 4 days in the refrigerator. To reheat it, place it in a saucepan and warm it with a little extra plant milk to thin the sauce that might have thickened in the fridge.
What to Serve with it
- Bread. Serve this Vegan Fettucine Alfredo with a slice of garlic bread, toasted pita, or focaccia bread.
- Salad. Start the meal with a green salad, or try this Tomato and Onion Salad, Creamy Cucumber Radish Salad, or Easy Three Bean Salad.
- Soup. Enjoy it with a bowl of Red Lentil Soup, Cabbage Soup, Easy Lemon Lentil Soup, or Easy Puréed Bean Soup.
- Vegetables. Pair this Vegan Fettucine Alfredo with some Simple Roasted Broccoli, Grilled Zucchini, Roasted Tomato Pesto Vegetables, or Simple Sautéed Vegetables.
I hope you enjoy this recipe for Vegan Fettucine Alfredo as much as we do. It's rich, cheesy, and super creamy. Your family is going to love it!
More tasty vegan pasta recipes:
Vegan Fettucine Alfredo
Ingredients
- 8 oz. fettuccine or other pasta
- 2 cups chopped cauliflower
- ¼ medium onion, diced
- 2 medium garlic cloves, sliced
- 1 cup creamy oat milk, unsweetened or other plant milk
- ½ tsp. salt
- ⅛ tsp. pepper
- 1 tbsp. nutritional yeast
- ⅛ tsp. red pepper flakes, to garnish
Instructions
- Place the cauliflower, onion, garlic, salt, pepper, and plant milk into a small sauce pan. Bring it to a boil, reduce the heat, and simmer for 10-13 minutes, until the cauliflower is very soft.
- In the meantime, bring a large pot of water to a boil, add some salt, and start cooking the fettuccine.
- Now it's time to blend the Alfredo sauce. Add the nutritional yeast to the cooked cauliflower. Use an immersion blender (or a regular blender) to process the sauce until it's very smooth.
- Drain the pasta (reserving some pasta water) and add the creamy sauce to it. Mix well, adding the pasta water, if needed, to help thin the sauce. Garnish with red pepper flakes, or chopped parsley. Enjoy!
Notes
Tips for the best Vegan Fettucine Alfredo
- Chop the cauliflower small. Do this to more quickly soften the cauliflower for the Alfredo sauce. Larger pieces will take longer and leave it chunky.
- Cook the pasta al dente. Since the cooked fettucine is going to cook a little when mixed with the hot Alfredo sauce, slightly undercook the pasta so it doesn't get mushy.
- Save the pasta water. This water is the best way to thin the sauce, if needed. Make sure you save it before draining.
- Make extra sauce. This delicious Alfredo sauce is so good, you'll want to try it with other pastas and recipes. Make extra and store it in the fridge for a few days of rich, delicious meals.
Absolutely fantastic! My husband and I ate leftovers all week. Such a delicious alternative to traditional Alfredo without the heavy full feeling after!
Thank you so much, Juliet! Even my non-vegan friends like this. 🙂